Roast Chicken Ramen with Fried Eggs

By adding the bones of a rotisserie chicken to stock, this chicken and egg dish has extra flavor.

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  • Servings: 4
KEY: Dinner, Fast, Asian, Web Exclusive, Basic/Easy

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  • 1 rotisserie chicken
  • 3 cups chicken stock or low-sodium broth
  • Kosher salt
  • Freshly ground black pepper
  • 6 ounce ramen noodles
  • 2 tablespoons unsalted butter
  • 4 large eggs

How to make this recipe

  1. Remove the legs and breasts from the chicken then break the carcass into small pieces. In a medium pot, bring the stock to a simmer with the chicken bones and simmer, uncovered, 15 minutes. Remove the bones from the stock and add the reserved legs and breasts simmer until the chicken is hot, about 5 minutes. Stir in the ramen and simmer until the noodles are tender, about 5 minutes. Season with salt and pepper to taste.

  2. In a large heavy skillet, heat the butter over medium high heat. Cook the eggs to your preferred doneness, about 3 minutes for runny yolks. Sprinkle the eggs with salt and pepper and serve with the noodles, stock and chicken.

Contributed By Photo © Ian Knauer Published December 2014

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1044223 recipes/roast-chicken-ramen-fried-eggs 2015-08-28 Ian Knauer 4|weeknight-dinner|fast|asian|web-exclusive|basic-easy december-2014 recipes,roast-chicken-ramen-fried-eggs 1044223